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–+ servings

Snickerdoodle Pancake Muffins with Added Protein

These Snickerdoodle Pancake Muffins are the perfect blend of a classic snickerdoodle cookie and a fluffy pancake, packed with extra protein for a nutritious twist.
Made with cassava OR almond flour, these muffins are gluten-free and have a delightful cinnamon-sugar topping that gives them that nostalgic snickerdoodle flavor. Perfect for breakfast on the go, a post-workout snack, or a sweet treat any time of day, these muffins are easy to make and sure to please everyone. Enjoy the warm, comforting flavors with a boost of protein to keep you energized throughout the day!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 7

Ingredients
  

Cassava flour Ingredients:

  • 1 cup cassava flour
  • 1 scoop vanilla protein powder
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • ¾ cup unsweetened almond or coconut milk, or any milk of choice
  • ½ tsp ground nutmeg
  • ¼ cup maple syrup or honey
  • 5 tbsp melted coconut oil

Almond flour version

  • 1 C Almond flour
  • 1/2 C tapioca starch
  • 1/3 C vegan or whey protein
  • 2/3C almond or coconut milk
  • 1/4 C refined coconut oil or avocado oil
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 large eggs

Cinnamon Sugar Topping:

  • 2 tbsp coconut sugar
  • 1 tsp ground cinnamon

Instructions
 

Preheat Oven:

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

Mix Dry Ingredients:

  • In a large mixing bowl, whisk together the cassava flour, vanilla protein powder, baking powder, ground cinnamon, ground nutmeg, and salt.

Combine Wet Ingredients:

  • In another bowl, whisk the eggs, almond milk, maple syrup (or honey), melted coconut oil, and vanilla extract until well combined.

Combine Wet and Dry Ingredients:

  • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.

Prepare Cinnamon Sugar Topping:

  • In a small bowl, mix together the coconut sugar and ground cinnamon.

Fill Muffin Tin:

  • Fill each muffin cup about ¾ full with the batter. Sprinkle the cinnamon sugar topping evenly over each muffin.

Bake:

  • Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool:

  • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serve:

  • Enjoy your snickerdoodle pancake muffins warm or at room temperature. They make a perfect breakfast, snack, or protein-packed treat!
  • Feel free to add mix-ins like chopped nuts or mini chocolate chips for extra texture and flavor. Enjoy!
Author: Ali Jenkins
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